Crusty Artisan Bread

From Jennifer

3 cups bread flour + 2 tbsp for dusting

2 tsp rapid rise yeast

2 tsp Kosher salt

1 ½ cups of warm water (95 to 105F)

Mix dry ingredients then add water

Stir with handle of wooden spoon

Cover with a plastic wrap and rest in a warm place 2 to 3 hours until double in size and the surface is bubbly and jiggles when you shake it

Preheat a cast-iron pan, 9 to 10 in,with lid on at 450F for 30 minutes

Fold the sides and flip over onto Parmentier paper

Don’t worry about the shape

Using the paper transfer dough into the HOT panBake with the lid on for 30 min, then with the lid off for 15 min or until golden brown

Cool on a wire rack

After rising. Let sit in refrigerator for up to 3 days. Let warm to room temp before baking.

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